Your 4th of July BBQ guests are in for a treat. Instead of conventional desserts that may be overloaded with sugar and other ingredients you’d rather avoid, these easy-to-prepare cake parfaits are made with gluten-free, sugar-free and honey-sweetened vanilla cake. Whether made into one big trifle or into single-serving parfaits, this dessert isn’t done until it’s covered in cream. The vegan coconut whipped cream pairs perfectly with the light, fluffy cake and tart, crisp berries. Healthy desserts can really be this easy – and this delicious!
Berry Vanilla Cake Parfaits
Ingredients
Cake
- 3 cups almond flour
- ½ cup tapioca flour
- ¾ tsp. baking soda
- ¾ tsp. baking powder
- ¼ tsp. salt
- 1 cup honey
- 3 eggs at room temperature
- 2 tsp. vanilla extract
- ½ cup coconut oil melted and cooled
Parfaits
- 4 cans (5.4 oz.) coconut cream refrigerated overnight
- 3 Tbsp. honey
- 1 cup blueberries
- 2 cups sliced strawberries
Instructions
-
Preheat oven to 350 degrees Spray sheet pan with non-stick spray or coat with coconut oil.
-
In large bowl, combine almond flour, tapioca flour, baking soda and powder and salt.
-
In separate bowl, whisk honey, eggs and vanilla until smooth. Slowly add in cooled, melted coconut oil about 2 Tbsp. at a time. Whisk for about 10 seconds, then add next 2-Tbsp. portion of coconut oil and whisk.
-
Add wet ingredients into dry and mix until smooth.
-
Pour cake batter onto prepared sheet pan and gently smooth out batter until it evenly covers sheet pan in a thin layer.
-
Bake 16-20 minutes or until toothpick inserted into the center comes out clean. Let cool for about 30 minutes.
-
Remove cake from pan and place on flat cutting board. Cut into 1-inch pieces or crumble cake with your hands. Place in fridge to cool.
-
In large, clean mixing bowl, place solid portions of chilled coconut cream and 3 Tbsp. honey. With a handheld mixer, mix on high speed until light and smooth, about 3 minutes.
-
Assemble parfaits. In each cup or dish, place about ¼ cup of fruit on the bottom. Place about ¼ cup cake pieces on top, followed by about 2 Tbsp. of whipped coconut cream and more fruit. Top it off with a final Tbsp. of cream.
Recipe Notes
You will have a bit of cake leftover. The cake can be wrapped and stored in the freezer for up to 3 months. Or, you can triple the cream and berries and make more single-serving cups or fill a standard-sized 8-inch round trifle bowl.
Add these ingredients to your cart in one click.
